One of the easiest ways to form a crumb crust is to spread the crumb mixture as evenly as possible with a fork first, then press the crust into the bottom and up the sides with a measuring cup.

To keep fruit pies from getting soggy brush the inside of the bottom crust with egg white.

To keep a quiche from getting soggy partially prebake the crust. Sprinkle a portion of the cheese over the bottom of the crust immediately after removing the crust from the oven and let it melt together to form a seal.